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How to make Teriyaki Mushroom Toasted Rice Burgers like MOS Burger Recipe

Toasted Rice Burgers with Teriyaki Mushrooms

4 from 2 votes
These Toasted Crispy Rice Burgers with Teriyaki Mushrooms are a rice-lovers dream. These were inspired by the rice burgers from MOS burger, a Japanese fast food chain that serves rice burgers (and regular burgers as well!). I love that nice crisp form the rice buns and that satisfying bite you get from the tasty mushroom filling.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Finger Food, Main Course
Cuisine Asian, East Asian, Fusion, Japanese
Servings 3 burgers
Calories 250 kcal


  • Round container to use as a mold
  • Reusable plastic, silicon, or paper wrap (I used a reusable silicon wrap–similar one here)
  • Small bowl with water



  • 1 small bell pepper sliced into strips (optional) -- onions are great too!
  • Neutral oil for cooking
  • 10.5 oz fresh oyster mushrooms or other mushrooms of choice
  • 3-4 tbsp teriyaki sauce , see homemade recipe here (adjust to your taste)
  • Salt and pepper to taste


  • 3.5 cups cooked and cooled Japanese rice or short grain sushi rice (this is essential)
  • 2 tsp soy sauce or teriyaki sauce, see homemade recipe here (for brushing)


  • Teriyaki mushrooms or other filling choice
  • Lettuce
  • Sesame Seeds
  • Spring Onions roughly chopped
  • Sriracha mayo , see recipe below


  • 1/4 cup vegan mayo
  • 1/2 to 1 tbsp water to loosen (only needed if your mayo if very thick)
  • 1/2 to 1 tbsp sriracha , adjust according to desired heat
  • 1 clove garlic minced
  • Dash smoked paprika



  • For the mushrooms, you can break these apart into thinner strips (if using oyster mushrooms) or slice them as needed.
  • Heat a large non stick pan or skillet over medium heat. Add in 1/2 tbsp oil and sauté the bell pepper. Cook until tender then set aside.
  • Add in the mushrooms. No need to add oil at this point. Leave the mushrooms untouched for 3-4 minutes until it has a nice sear at the bottom. Flip the mushrooms and cook the other side.
  • Add in the teriyaki sauce. Season with salt and pepper, to taste, if needed. Cook for 2-3 minutes over medium heat until mushrooms are cooked and the sauce has coated each piece. Once cooked, set aside.

Rice Buns

  • Make sure your rice has been cooled. If using leftover rice that has been refrigerated and may have dried up a bit, you can splash some water and cover the rice then quickly microwave. Mix well and allow to cool for a few minutes.
  • Divide the cooked Japanese or sushi rice into 6 portions, measuring 1/2 to 3/4 cup each. This part will depend on the size of your buns but I used a 3-inch (diameter) round container I found and was able to make a bun that was roughly 3/4 inch thick.
  • Prepare the container. Place the plastic/paper/silicon wrap flat on the container. Add in the rice. Make sure it is compact. You can dip your fingers in the bowl with water to help prevent the rice from sticking to your fingers.
  • Flatten out the rice then wrap it well. Take it out of the mold then continue to shape the sides as needed. Repeat these steps until you have 6 round rice ‘buns’.
  • Be sure that the rice holds up well and is very compact.
  • Heat a non-stick the pan and brush with neutral oil. Once hot, add in the rice buns. Pan fry on each side for 4-5 minutes on medium high heat until lightly browned and crisp.
  • Brush the buns with some soy sauce or teriyaki sauce (homemade recipe here), if desired (this is just for extra flavour).
  • Carefully flip over using a spatula and brown the other side and crush with sauce as well.

Assembling the Rice Burgers

  • Assemble the burgers by adding some lettuce, bell peppers, mushrooms, sesame seeds, and more teriyaki sauce as desired. You can also spread some vegan mayo and hot sauce if desired. Enjoy!

Storing the burgers

  • For leftovers or preparing these ahead, allow the burger to completely cool and then wrap the assembled burgers in some plastic wrap and place in an air-tight container to refrigerate. Make sure it’s sealed well because the rice can dry out if exposed to the cold.



  • If you don’t have oyster mushrooms, feel free to use shiitake mushrooms or other mushrooms of choice and slice them into small strips or pieces 
  • You can also use other filling such as tofu, plant-based meat, etc.


Calories: 250kcal | Carbohydrates: 51g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1403mg | Potassium: 711mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1220IU | Vitamin C: 47mg | Calcium: 18mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)